Production supplies and materials are available from maple equipment dealers throughout the maple producing regions. Many local hardware stores carry a small line of equipment such as buckets and spiles. Used equipment is often offered for sale in classified sections of local newspapers and agricultural circulars. A maple equipment dealer or distributor nearest you can be located by contacting your local Extension Office, maple producers in your area, or through your county, regional, or state maple organization.
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View our privacy policy. Thank you for your submission! Home Maple Syrup Production for the Beginner. Maple Syrup Production for the Beginner. Maple syrup is among the oldest natural food products produced in North America. Folklore credits the Native Americans with the discovery of this flavorful natural sweetener. Background Although modern day commercial operations differ greatly from those of our ancestors, the basic process of converting maple sap to syrup still requires the removal of water from the raw sap to form the finished product.
Species to tap Although several types of maples grow in the Northeast, sugar maple Acer saccharum is the traditional species tapped for maple syrup production. Figure 1. Maple species and leaves. Equipment Most of the equipment required for tapping may be available in the home workshop or purchased with minimal investment. Storage capacity of 1 to 2 gallons for each tap ex. The pan size will vary with the number of taps.
Heat source can be wood fire, propane or camp stove. Stainless steel pans fabricated with lead-free solder or welded seams are strongly suggested. Kitchen or candy thermometers may be adequate but must be easily readable above o F. Procedures Tapping Tap maple trees in early spring when daytime temperatures go above freezing while nighttime temperatures fall below freezing. Table 1. Figure 3. Taphole wound. Collection The volume of sap collected during a flow period will vary from less than a quart to several gallons per tap, depending on the tree, weather conditions, and duration of the flow or run.
Figure 4. Covered sap bucket. Processing Usually about 40 gallons of sap are required to produce one gallon of finished syrup. Filtering When syrup has reached its proper temperature and density, it should be filtered to remove a gritty material called "sugar sand" or "niter" before hot packing in containers. Cleanliness and quality control After a period of warm weather, cloudy sap may appear in buckets or gathering equipment.
Equipment and supplies Production supplies and materials are available from maple equipment dealers throughout the maple producing regions. Other Sources of Information Tapping guidelines and determining tree diameter. Put a piece of tape around your drill bit about 2 inches from the tip of the bit. Drill the hole on a very slight upward angle so the sap can easily run out.
To determine how many taps a healthy tree can handle , use this rule of thumb for tree diameter to tap ratio:. I have a video on YouTube walking you through these steps. Large scale operations are collecting and boiling sap concurrently so the sap is not stored long at all. For a small backyard operation sap is typically collected all week to be boiled down on the weekend. Keep it covered in a container buried in a snow bank or a shady part of the yard.
As it starts to warm up I put the sap in one-gallon jugs and store in my spare refrigerator until ready to boil. A quality finished product requires quality sap. On average the raw sap to finished syrup ration is This amount will vary based on the sugar content of the sap.
Generally sugar maples have a larger sugar percentage but almost any maple will make excellent syrup. There are several other trees besides maples that can be tapped for syrup making. Or check out this article for more information on which maple trees to tap. The evaporation process is nothing more than using heat to evaporate the water in the sap into water vapor steam and concentrate the sugar. I have done this a couple of different ways. This is my favorite way for a couple of reasons.
It reminds me of the original old-fashioned way of doing it. It is well documented that native Indians in the United States and Canada were the first producers of maple products. Native Indians were more likely to either drink the sap or make maple sugar products, as there was no easy way to store a liquid syrup. Early European settlers learned maple sap collection and processing skills from these native Indians.
Over the years, the process of collecting and processing sap has been refined. Tap My Trees LLC does sell supplies at a wholesale price to garden centers, farms, and maple sugar operations looking to resell them. The minimum order quantity is 20 units. Please send an email to info tapmytrees.
Skip to content. Facebook page opens in new window Twitter page opens in new window Instagram page opens in new window Pinterest page opens in new window YouTube page opens in new window. What equipment is provided in the Starter Kit? Starter Guide: This guide provides step-by-step instructions complete with pictures to tap your maple trees. Includes information on how to identify your maple trees, how to tap trees, collection and storage of sap, uses for maple sap including how to make maple syrup, and frequently asked questions.
Cheesecloth: Used to filter any solids such as pieces of bark when transferring sap from the collection bucket to a storage container. What equipment do I need to provide? Maple Trees: At a minimum, you need access to one mature at least 12 inches in diameter , healthy maple tree. Many different types of maple trees can be tapped to collect sap, including Sugar , Black , Red , and Silver Maples.
Drill: A cordless drill is preferable, but a corded electric drill can be used with a properly insulated extension cord long enough to reach the tree. Sap becomes finished maple syrup when it reaches percent sugar content and 7.
You can learn the boiling point of water, which varies depending on your elevation and the barometric pressure, by measuring the temperature of the raw sap when it begins a rolling boil. A syrup or candy thermometer is very useful. If you have a large operation, you might consider using a syrup hydrometer and testing cup to tell you when the syrup is done. Concentrations below 66 percent sugar content can sour over time. If the syrup is boiled above the Using a hydrometer is an accurate method of determining sugar concentration.
Step 8. The sediment will settle to the bottom and the clear syrup can be carefully poured off. This should be reheated to degrees F almost boiling before it is poured into containers for final storage. Step 9. Syrup should be canned hot degrees F. Pour the hot syrup into sterilized canning jars and seal. Fill them full so that very little air will be in the jar. Step Store your syrup in a cool, dry place. After a container has been opened for use, it must be refrigerated.
Should mold form on syrup that has been stored for several months, discard the syrup: there is the potential for contamination by a micro-organism that can cause food-borne illness. After the season is over, clean your equipment with plenty of hot water. Use a brush or cloth to scrub any buildup or scum and triple-rinse with hot water.
Never use soaps or detergents on any equipment, as these will leave a residue that will contaminate the syrup with off flavors. Wash filters with hot water only, as residues cannot be rinsed out of most filters.
Store the equipment in a dry area. You may want to visit a commercial maple producer to pick up tips on how to make syrup. Many producers hold open houses during the spring and will welcome your questions.
Brown, Vinson. Reading the Woods. Harrisburg, PA: Stackpole Books, Good forest reference. Caduto, Michael I.
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